1) Turn your stove top to medium-high and throw in your butter and olive oil. As soon as they start to sizzle, add the mushrooms, shallot and garlic. Stir often to lubricate your mushrooms and saute for 5 minutes.

2) Add your thyme, parsley, salt and pepper, reduce heat to medium and simmer with the lid on for another 5 minutes. Lift lid and allow the mushrooms to simmer for until there’s a little liquid left.

3) Add your brandy and allow it to reduce until there’s maybe a tbsp of liquid left. Add your cream, let it thicken on the heat for a 1 minute while stirring. Plate & garnish with fresh chopped parsley.